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Garlic Herb Sourdough loaf

Garlic Herb Sourdough Loaf

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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine Artisan, European
Servings 10 thick slices

Equipment

  • Bread Machine You'll need a bread machine that has a “sourdough,” “artisan,” or at least a “basic” dough cycle. Most models will do just fine with a custom program if it allows adjusting rise and bake times. Look for Panasonic, Zojirushi, or Breville models if you're upgrading. For this recipe, we used a medium-capacity machine with a 2-lb loaf setting.
  • Bread Starter You’ll also need a bread starter—this is key for sourdough. You can use store-bought or diy sourdough bread starter. Make sure it’s active and bubbly for the best rise.

Ingredients
  

For the Dough

  • 3 cups bread flour or all-purpose flour with 1 tbsp vital wheat gluten added
  • 1 cup sourdough starter fed and active, or discard if using the delay timer
  • ¾ cup warm water around 100°F
  • 1½ teaspoons salt
  • 1½ teaspoons sugar or honey
  • 1½ tablespoons olive oil
  • 1 tablespoon dried Italian herbs oregano, basil, thyme
  • 1 tablespoon finely chopped fresh parsley optional
  • 4 –5 cloves of roasted garlic mashed

Optional Toppings

  • Extra roasted garlic for topping
  • Flaky sea salt
  • Olive oil for brushing

Instructions
 

Prep the Garlic

  1. Start by roasting your garlic. Cut off the tops of 1–2 garlic bulbs, drizzle with olive oil, wrap in foil, and bake at 400°F for 30–40 minutes. Once soft and golden, let them cool, then squeeze out the cloves and mash.

Load the Bread Machine

  1. Add ingredients to the bread pan in the order recommended by your bread machine manufacturer. For most machines, the order is:
  2. Water
  3. Olive oil
  4. Sugar
  5. Mashed roasted garlic
  6. Salt
  7. Flour
  8. Herbs
  9. Sourdough starter
  10. If using instant yeast for a hybrid rise, add ¼ teaspoon to the top of the flour (optional for those who want a little more lift but less tang).

Select the Program

  1. Choose the “basic,” “artisan,” or “sourdough” cycle depending on your machine. The key is selecting a cycle that allows long fermentation. For a true bread machine sourdough recipe, go with:
  2. “Basic” cycle for a quicker bake (3–3.5 hours)
  3. “Dough” cycle if you plan to shape and bake in the oven
  4. If your machine allows crust color selection, choose “medium” for a golden finish.

Mid-Cycle Enhancements (Optional)

  1. If you want to apply sourdough scoring patterns or creative sourdough bread designs, stop the machine right before the baking phase. Remove the dough, score it using a sharp blade or lame, then return it gently. This is best for models with pause/resume functionality.

Bake and Cool

  1. Once baked, remove the loaf from the pan and cool it on a wire rack for at least 30 minutes before slicing. This sets the crust and prevents a gummy interior.